Since I’m currently traveling across the country on a train I haven’t been in the kitchen at all.. Lucky for you I scored an awesome guest post from Alaena from Grazed and Enthused! I came across Alaena’s IG account a couple weeks ago and was blown away by her beautiful meals and recipes! Naturally, I thoroughly stalked her Instagram and then her blog.. I didn’t hesitate a moment to ask her to share one of her gorgeous recipes here on Primal Bites. Not only is Alaena hilarious and super charming, she also comes up with some really innovative and unique recipes. This soup is no exception, I can’t wait to get back to my kitchen and try it out!
Sarah and I discovered each other’s blogs in the same week. After reading her “About Me” page and ogling her recipes as if I were looking at photos of Channing Tatum’s abs smothered in coconut oil, I told her she is my blog doppelganger. We are both from the south, can’t be kept out of the gym or kitchen, and have a serious zest for life. Just taste our food, and you’ll know we aren’t boring people. I like my food like I like my men: eye-catching, interesting, and able to be cooked in a large stock pot. Joking on the last one… I am not a man-eater. My husband will be grateful to hear that.
I came up with the idea of making a tropical soup with plantain fritter croutons last week when Chicago couldn’t decide if it was summer or fall. Tropical soup is just as indecisive as this city. The coconut broth is flavored with ginger and garlic, and then the fish is quickly simmered with sweet mango, herbs, and lime. I serve the soup room temperature after the plantain croutons have been soaking in the broth for a few minutes. The soup can also be served hot or cold, which makes it perfect for leftovers. If you are not on the Autoimmune Protocol, feel free to add a dash of red chili flakes for extra spice or ½ a cup of diced red bell pepper. When serving leftovers, it will be necessary to give the soup a good stir as the coconut milk separates once the soup has cooled in the fridge. Enjoy and feel free to head over to Grazed and Enthused for more AIP, Paleo, 21DSD, and Whole30 recipes!
- 1 lb mahi-mahi (cod or halibut can be used), cut into ¾-inch pieces
- 14 oz full-fat coconut milk
- 4 cups filtered water
- 1-inch knob of ginger, sliced
- 1 peeled garlic clove
- 3 T finely chopped cilantro stalks
- 1 cup finely diced mango
- ¼ cup chopped cilantro leaves
- 2 T finely chopped basil
- Zest and juice of 1 lime
- Place first 4 ingredients in large pot and bring to light boil. Turn heat down to low. Let simmer for 15 minutes, covered.
- Remove ginger and garlic from stock. Add the whitefish, cilantro stalks and mango to pot. Return to a boil and cook for 5 minutes.
- Stir in lime juice and zest, basil, and cilantro.
- Remove from heat. Salt to taste.
- Ladle soup into bowls. Top with plantain fritter croutons (recipe below)
- 2 yellow plantains, peeled and pulsed in blender until a chunky mash forms
- 1 tsp lard (or coconut oil)
- Sea salt
- For Plantain Fritters: Heat lard in large sauté pan. Pour in plantain mash and use a spatula to spread the mixture into a large ½-inch thick round. Fry for 3 minutes until crispy. Use edge of wooden spatula to slice into 4 pieces. Flip and fry on other side for 3 more minutes. Sprinkle with salt. Cut into crouton-size pieces.
Alaena Haber is the creator of the Paleo and AIP recipe website “Grazed and Enthused”. After eating standard Paleo for two years, Alaena transitioned to AIP six months ago to combat lingering symptoms of Hashimoto’s, leaky gut, and histamine intolerance. Alaena’s passion for holistic wellbeing shows in her dedication to sourcing nutrient-dense ingredients for creative and flavorful recipes. She believes each meal is an opportunity to show respect for oneself and gratitude for others. Alaena hopes to reach members of the autoimmune community who need inspiration and support during their healing journey. She lives with her husband, Jeff, and cockapoo, Rafael, in Chicago while attending a full-time occupational therapy master’s program.